Noodles and prawn dressing

Serves 4

     200g (1/2 pkt) rice stick noodles

     2 small or 1 large (about 350g) green (unripe) mangoes

     2 large (about 400g) carrots

     1 red capsicum, halved, deseeded, thinly sliced

     100g bean sprouts

     70g baby spinach leaves, washed, dried

     1/3 cup firmly packed coriander leaves

     300g peeled cooked large prawns

     1 tbs boiling water

     1 tbs caster sugar

     60ml (1/4 cup) fresh lime juice

     1 1/2 tbs white vinegar

     1 1/2 tbs fish sauce

     1 tsp sambal oelek

     1 small clove garlic, crushed

In a heatproof bowl, place rice stick noodles and cover with boiling water. Set aside for 10 minutes to soak. Drain well.

Peel carrots and cut into lengths small enough to fit sideways in the feed tube of a food processor. Cut cheeks from mangoes close to the seed and peel away skin. Use grater attachment to grate mango and carrot into long shreds and place in a bowl. Add capsicum, bean sprouts, spinach leaves and coriander.

To make the dressing, combine boiling water and sugar in a jug, and stir until dissolved. Add lime juice, vinegar, fish sauce, sambal oelek and garlic. Whisk to combine.

Add noodles and prawns to the carrot mixture. Pour over the dressing, then use clean hands or 2 large metal spoons to toss gently until just combined. Serve immediately.